* 3/4 lb. fresh asparagus, trimmed, cut into 1-in. lengths * 1/3 c. chopped red peppers * 8 eggs * 2 Tbsp. water * 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes
What to do:
1. Heat oven to 350°F. 2. Cook and stir vegetables in 10-in. ovenproof skillet on medium-high heat 3 min. or until crisp-tender. 3. Whisk eggs and water until blended. Place cream cheese over vegetables in skillet; cover with eggs. 4. Bake 30 min. or until frittata is puffed and golden brown.
* If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Whisk eggs and water in medium bowl until blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
* A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Be creative and unafraid to try something new!